Results 81 to 90 of about 279,824 (220)

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Application of Response Surface Methodology for Optimization of Permeabilization Process of Baker’s Yeast [PDF]

, 2014
Permeabilization was used for the purpose of transforming the cells of microorganisms into biocatalysts with an enhanced enzyme activity. Baker’s yeast cells were permeabilized with various organic solvents.
Ilona Trawczyńska, Marek Wójcik, Wójcik, M., Trawczyńska, I.   +3 more
core   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 more
wiley   +1 more source

Baker’s yeast production under fed batch culture from apple pomace

, 2006
72-76Apple pomace extract (APE) in aerobic variable fed batch culture under standardized fermentation parameters was evaluated for the production of baker’s yeast.
Joshi, V K, Bhushan, Shashi
core  

A model of yeast glycolysis based on a consistent kinetic characterisation of all its enzymes [PDF]

, 2013
peer reviewedWe present an experimental and computational pipeline for the generation of kinetic models of metabolism, and demonstrate its application to glycolysis in Saccharomyces cerevisiae. Starting from an approximate mathematical model, we employ a
Carroll, Kathleen M, Paton, Norman W, Mendes, Pedro, McCarthy, John E G, Carroll, K.M., Weichart, D., Broomhead, David S., Murabito, Ettore, Khan, Farid, Messiha, Hanan L.,, Dunn, Warwick B., Oliver, Stephen G,, Swainston, N., Broomhead, D. S., Dada, Joseph O., Oliver, Stephen G., Westerhoff, H.V.; id_orcid, Kell, Douglas B.,, Kell, D.B., Gaskell, Simon J, Winder, Catherine L., Malys, Naglis, Dada, J.O., Westerhoff, Hans V.,, Pir, P., Paton, N.W., Pendes, Pedro, Pir, Pınar,, Murabito, Ettore,, Messiha, H.L., Paton, Norman W., Westerhoff, Hans V., Gaskell, Simon J., Dunn, Warwick B.,, Simeonidis, E., Kell, Douglas B., Simeonidis, Evangelos,, Khan, Farid,, Jameson, Daniel; id_orcid, Gaskell, S.J., Jameson, Daniel, Dada, Joseph O, Carroll, Kathleen M.,, Spasić, I., Kell, Douglas B, Smallbone, K., Winder, Catherine L, Mendes, P., McCarthy, John E. G., Hayes, Neil W., Paton, Norman; id_orcid, Spasic, Irena, Weichart, Dieter, Pir, Pınar, Gaskell, S. J., Carroll, Kathleen M., Dunn, W.B., Jameson, Daniel,, Jameson, D., Gaskell, Simon J.,, Malys, N., Paton, Norman W.,, Malys, Naglis,, SIMEONIDIS, Vangelis, Smallbone, Kieran,, Simeonidis, Evangelos, Wishart, J., Messiha, Hanan L, Wishart, Jill,, Westerhoff, Hans V, McCarthy, John E G,, Murabito, E., Khan, F., Oliver, Stephen G, Wishart, Jill, Broomhead, David S, Messiha, Hanan L., Dunn, Warwick B, Winder, C.L., Jameson, D,, Dada, Joseph O.,, Swainston, Neil,, Weichart, Dieter,, Oliver, S. G., Hayes, N.W., Pir, Pinar, Spasić, Irena,, Broomhead, D.S., Mendes, Pedro,, Broomhead, David S.,, McCarthy, John E.G., Hayes, Neil W, Hayes, Neil W.,, Oliver, S.G., Swainston, Neil, Smallbone, Kieran, McCarthy, J.E.G., Winder, Catherine L.,, Westerhoff, H.V., Carroll, Kathleen M; id_orcid   +99 more
core   +2 more sources

Enhanced 3D Filter‐Exchange Imaging Using Multi‐Slab Acquisition

Magnetic Resonance in Medicine, EarlyView.
ABSTRACT Purpose Starting from the implementation of a single‐slice FEXI sequence, a 3D method was developed to accelerate a FEXI experiment and acquire a multi‐slice volume. Methods 3D multi‐slab FEXI divides the volume of interest into different slabs.
Jacopo Frignani, Athanasia Kaika, Ben Danzer, Franz Schilling   +3 more
wiley   +1 more source

Screening of Inexpensive Nitrogen Sources for Production of L(+) Lactic Acid from Starch by Amylolytic Lactobacillus amylophilus GV6 in Single Step Fermentation

Food Technology and Biotechnology, 2005
L. amylophilus GV6 was studied for production of L(+) lactic acid in single step fermentation using starchy substrates. Seven types of inexpensive organic nitrogen supplements (flour of pigeon pea, red lentil gram, black gram, bengal gram, green gram ...
Mohammad Altaf, Basa Janakiram Naveena, Gopal Reddy   +2 more
doaj  

Thermodynamic Analysis of Fermentation and Anaerobic Growth of Baker’s Yeast

, 2009
Thermodynamic concepts have been used in the past to predict microbial cell yield under various growth conditions. Cell yield may be the key consideration in some industrial biotechnology applications.
Kwee-Yan Teh
core   +1 more source

Hevea brasiliensis seeds: A novel sustainable feedstock for ethanol production

Vietnam Journal of Chemistry, EarlyView.
Abstract The rubber tree (Hevea brasiliensis) is cultivated on a large scale mainly for the extraction of latex in Brazil and Southeast Asia, also generating large quantities of seeds. These seeds currently do not have large‐scale applications and may thus be considered as a residue.
Giovano Tochetto, Fernanda Oliveira Lima, Letiére Cabreira Soares, Dalila Moter Benvegnú, André Lazarin Gallina   +4 more
wiley   +1 more source

Comparative Analysis of Stress Adaptation in the Yeast Microbiome of Cactus

Yeast, EarlyView.
Yeasts and related fungi isolated from cacti or nearby non‐cactus plants were characterized phenotypically and genomically, revealing differences that hint at modes of adaptation to the cactus host. ABSTRACT Together with other fungi, yeasts make up a significant component of the plant microbiome. As the planet warms, cacti expand their range.
Alya N. Hussain, Kevin T. Fotso, Michael A. McMurray   +2 more
wiley   +1 more source